delicious baked mexican spinach fiesta dip
(1 rating)
We love this warm, creamy, cheesy dip year round. Always the first to go at our football parties. You can adjust the level of heat by adjusting the amount of jalapeno you use. We're fine at 2 tablespoons. But, if you're daring and like it devilishly hot, you may go up to 4 tablespoons, but have some Margaritas ready!
(1 rating)
yield
12 serving(s)
prep time
10 Min
cook time
35 Min
method
Bake
Ingredients For delicious baked mexican spinach fiesta dip
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1cup chopped onion
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2tablespoons cooking oil
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3medium tomatoes, peeled, seeded and chopped- divided
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2-4tablespoons fresh jalapeno peppers, chopped
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110 oz. package frozen spinach, thawed and squeezed very dry
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2 1/2cups monterey jack cheese, divided
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8oz. cream cheese cut into 1/2 inch cubes
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1cup half and half
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1/2cup sliced black olives
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1tablespoon red wine vinegar
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1/4tsp. each salt & pepper
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tortilla chips or assorted fresh vegetables
How To Make delicious baked mexican spinach fiesta dip
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1Preheat oven to 400 degrees. In a 10" skillet, cook onion in oil until tender. Add 2/3 of the chopped tomatoes and all of the jalapeno peppers; cook 2 minutes more. Transfer mixture to large bowl. Stir in spinach, 2 cups Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Mix well.
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2Spoon into a 1 1/2-2 qt. baking dish. Bake about 35 minutes or until hot and bubbly. Top with remaining Monterey Jack cheese, chopped fresh tomato and freshly chopped cilantro or parsley.
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3Serve with tortilla chips and/or fresh veggies to dip. (I like to serve a platter with red, yellow, orange and green peppers along with tortilla chips.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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